Chinese burdock root & kei chi (wolfberry) soup

Name: Chinese burdock root & kei chi (wolfberry) soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3
Cuisine: En
Ingredients: 1 stick (about 200g) of burdock root - wash, remove the skin and slice into medium size pieces; 50g kei chi - soaked to soften; 4-5 pieces Chinese black fungus - soaked to soften and sliced; 1 sheet of fucuk/dried soy sheets - soaked and torn into large pieces; 1/2 liter vegetable stock; Spring onions as needed - sliced thinly; 5 garlic - smashed; Few drops of sesame oil; Salt to taste

Chinese Burdock Root & Kei Chi (Wolfberry) Soup - photo 2

Main Dish

3 servings

Very Easy

50 min

Warm up your palates with this pleasant and pleasing soup!!!!

Ingredients

1 stick (about 200g) of burdock root - wash, remove the skin and slice into medium size pieces
50g kei chi - soaked to soften
4-5 pieces Chinese black fungus - soaked to soften and sliced
1 sheet of fucuk/dried soy sheets - soaked and torn into large pieces
1/2 liter vegetable stock
Spring onions as needed - sliced thinly
5 garlic - smashed
Few drops of sesame oil
Salt to taste

Preparation

Preparation25 min

Cook time25 min

Simmer garlic, sliced roots and vegetable stock together.

Continue simmering till the roots becomes soft and tender.

Add in kei chi, fungus and fucuk.

Simmer for another 5 mins and off the heat.

Before serving, garnish with spring onions and drops of sesame oil.

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